The Bread Book Format: HC-PLC with Jacket

From the crusty breads of Italy to Greek apricot bread, Swedish coffee rings, and Missouri pumpkin muffins, a Master Chef presents recipes for delicious breads and other baked goods from around the world.

Amateur and professional cooks alike with an interest in breads and baked goods will be delighted to find over 500 recipes for simple and complex breads for any occasion. The book provides recipes for baking powder biscuits, plain and sweetbreads, buns, muffins, gingerbread, popovers, scones, and much more, plus excellent advice on the selection of ingredients, measurements, and other basics that will help when baking at home. Hardcover.
 

• Authored by a Legendary Chef: Written by Master Chef Louis P. DeGouy, renowned for his culinary expertise and innovative recipes.
• Extensive Collection: Features over 500 bread recipes, catering to amateur and professional cooks with diverse baking interests.
• Variety of Baked Goods: Includes recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones, and more.
• Comprehensive Bread Techniques: Provides excellent guidance on bread making, including ingredient selection, accurate measurements, and baking fundamentals.
• Suitable for Any Occasion: Offers an assortment of simple to complex bread recipes, perfect for daily baking or special events.
• Perfect Gift for Aspiring Bakers: An excellent choice for anyone passionate about baking, providing comprehensive recipes and techniques to inspire creativity and refine skills.

The Bread Book is a must-have for any chef or food enthusiast serious about enhancing their bread-making skills.

Louis P. De Gouy (1876–1947), one of the world’s great cooks, apprenticed under his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. Best known for his 30-year career at New York City’s Waldorf Astoria, Chef De Gouy was a founder of Gourmet magazine and the author of 16 cookbooks, including The Pie Book and The Soup Book.